Fruit tart

Fruit tart

Tarte aux fruits

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

Creme patissiere

Ingredients

Quantity Ingredient
2 cups milk
1/4 vanilla bean
or 1 teaspoon vanilla essence
4 egg yolks
100g caster sugar
50g plain flour

Shortcrust pastry

Quantity Ingredient
375g self-raising flour
220g unsalted butter, chopped
60g sugar
1 egg

Fruits

Quantity Ingredient
1 1/2 punnets strawberries, sliced
2 kiwi fruit, sliced
10 cherries, pitted and sliced

Glaze

Quantity Ingredient
3 tablespoons apricot jam

Method

  1. Bring the milk and vanilla to the boil. In a double boiler, whisk the egg yolks and sugar until fluffy. Add the flour and whisk well. Remove the vanilla bean and pour the milk into the egg yolk mixture, stirring well. Return to the double boiler, stirring constantly until the mixture thickens to a custard. Remove from heat and transfer to a bowl. Cool, cover with plastic wrap and refrigerate until required.
  2. To make the pastry, blend the flour, butter and sugar in a food processor until the mixture resembles breadcrumbs. Blend in the egg until the mixture forms a ball. Roll out the dough onto baking paper so that it is 1 cm thick. Refrigerate for 20 minutes.
  3. Preheat the oven to 180°C. Place the rolled dough in a 22 cm pastry flan and trim the edges. Allow some overhang, as pastry will shrink while cooking. Prick the base with a fork, line the pastry with baking paper or foil and fill with a layer of dried beans or rice and bake for 15–20 minutes, until pastry is golden brown. To assemble, pour the chilled crème pâtissière into the cooled
  4. pastry shell and decorate with fruit. Heat the jam in a saucepan until it is runny, or for 1 minute in a microwave. Brush fruit with jam.
Tags:
Jewish
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